How to frost a cake with buttercream
Cake Decorating

How to frost a cake with buttercream – Make it free of crumbs

Cake frosting is one of the most important skills in the cake decorating world – it is the fundamental of a pleasant-looking cake. But, what should we do now? How to frost a cake with buttercream?

I remember frosting is such a pain for me when I was starting out – I was totally confused.

No matter how hard I try, I always failed to get an uneven surface, not to mention the crumbs that mixed into the buttercream. If I need to describe myself at that time in one word, that would be ‘frustrated’.

But the good news is that it is not actually that hard. I am not saying you can do it in the perfect way in just two days, but what I realised is that there are a few tips that help to make it a lot easier. Seriously, like a lot!

So how exactly to frost a cake with a clean edge with buttercream? Let’s check it out!

How to frost a cake with buttercream – Tools

So, yes. This is the answer to the question of how to frost a cake with buttercream! The first things you will need are good tools – tools that help with the measuring and keeping the consistency, tools that help your painful back.

  • Cake turntable
  • Offset spatula
  • Cake leveller
  • Cake scraper

The invention of turntables has made cake decorating so much easier! Before I have got myself a turntable, I was always frosting in an awkward position and often ended up with a painful back and an ugly cake. The other great helper is the cake leveller. This is the key for you to get an ultimate straight and professional cake. I will explain about the cake leveller more in the next section.

Click here to find out the best cake turntables on the market

How to frost a cake with buttercream – Details explained

Levelling your cake

99.9% of the time cakes do not just bake flat. Before going into the frosting part, you will need to level your cake. This is to create flat cake tops that will help to stack nicely afterwards as well as to give an easier surface for applying the fillings.

Adjust your cake leveller to your desired height and then ‘saw’ your cake by gently drawing the wire into the cake. You need to make sure that the legs are in contact with the work surface all the time. Do not press your hand on the cake as this will cause the wire to be pushed into the cake and you will end up with a dip in your cake top surface.

I will also remove the sides of my cake to ensure the sides are absolutely straight. You may use your cake board or a plate as a template and then carefully trim off the edge of the cake.

The fillings

Now you have your nice and even layers of sponge and we can continue with the fillings.

Apply a small amount of buttercream on the turntable and stick your cake onto it to make sure it does not slide. Make sure the cake is fixed at the centre of the turntable. If you have a cake board you may do the same thing on your cake board too.

It’s time to build your cake! Apply the fillings and spread it evenly by using your offset spatula. Always apply more icing than you think you might need – it’s cleaner and easier to remove the excess icing than adding again. Alternatively, you may use a piping bag with round nozzle to create spirals of fillings on the cake and then smooth it out with your offset spatula. Using a piping bag will help to ensure you are applying an even amount of buttercream across your cake and levels out easier.

Continue to build your cake all the way up until you reach the top layer.

Crumb coat is the key

A crumb coat, also known as the ‘dirty icing’, is the base coat of icing on a cake that helps in sealing A-crumb-coated cakein the crumbs. Creating a crumb coat makes sure that there will be zero-crumb in your second layer of icing, thus avoiding a rough cake icing later.

I always use meringue-based buttercream because it’s soft and silky and easier to be applied.

I tend to work from the sides and then to the top. Spoon icing onto the sides of the cake and make sure that your spatula is held at a 90° angle against the cake and spread out evenly by turning the turntable. Remember, always apply more icing than you need. However, you should also note that you do not need to apply a thick icing here. The idea is to apply a very thin layer to lock in the crumbs.

You may find little peaks after you have applied the icing to both top and sides of cake. By using your spatula, gently swipe them towards the centre of the cake and you can get rid of them.

Next, chill your cake in the fridge for about an hour. This will give you a nice firm cake to work on for applying the second layer of icing.

Turn your cake pretty

Smoothly-frosted-cakeYeah! Finally, we can apply the second layer icing!

Use your spatula and repeat the techniques you used to crumb coat the cake but this time you are applying a greater amount of icing. Target at a thickness of 50-60mm and make sure that you spread it out evenly. Don’t worry too much at this point about the icing on the side not being absolutely straight and smooth.

Hold your cake scraper flat against the side of the cake and turn the turntable so the cake is swiped smooth. You need to keep your cake scraper still and frequently remove the excess icing that builds up on the scraper.

Once the sides are smooth and straight, use your offset spatula to apply and smooth out the icing on the top. Again, you are likely to end up with excess buttercream sticking out at the edge of the cake. Gently use the cake scraper or spatula to swipe them towards the centre of the cake.

There you go! A smooth, straight and beautifully frosted cake!

Tips

  1. Go for a butter with high-fat content, for example above 80%, for the optimal buttercream result.
  2. Let your cake cool for about an hour before levelling it. Levelling it before it has cooled can result in crumbs everywhere and uneven levelling.
  3. If you find your cake being wobbly and wouldn’t stack nicely during the process of crumb coating, try your best to stack properly and then leave the cake in the fridge for about 20 minutes. This will help to harden the buttercream a little bit and you may continue crumb coating it.

If you need a clearer idea, this is for you

I have also attached a useful tutorial to show you the exact steps of how to frost a beautiful cake! Feel free to check it out!

Happy frosting session!

I hope that you have enjoyed this guide on how to frost a cake with buttercream! Remember, practice is key! Don’t stress yourself too much as the beginning. Your skills will get better over time!

If you have any problem or want to share your tips, please leave them in the comment section below! 🙂

 

 

 

 

 

10 Comments

  • Arianna

    This is a very thoroughly explanation step by step!
    I love cake design and your blog is very pretty.

    With your tips I can create beautiful cakes for my family for every occasion.
    Thank you for sharing this post and especially your suggestions… Who knows better than a cake designer? ^_^

    Arianna

  • Holly Knudson

    I took a cake decorating class years ago and loved it. I have used a cake leveler before but wasn’t very good at. Your explanation makes sense. Frosting a cake has always kind of scared me. Thanks for the tutorial. My son’s birthday is coming up and I think I’m going to tackle making a cake again!

    • Crystal

      I know! I used to get upset for frosting a cake but I find a cake leveller is really helping a lot. Maybe you should get a sharper one to help the process. Anyway, Happy birthday in advance to your son!:)

  • Andrew

    I have never tried the frosting part of icing cakes because i was never sure how to. I have read through your article for some insight plus a look through some of the videos and now i think i may be able to attempt my first frosting, but first i will have to do some shopping foe some ingredients, especially buttercream.

  • Jukka

    I’m not even sure how I ended up in here but I’m loving your detailed instructions about making cakes. In a world full of processed pastries and cakes it’s nice to see people making real cakes from real ingredients. Can’t go wrong with high fat content butter :). Keep up the good work!

    • Crystal

      I know! You can always buy the prepared ingredients from a supermarket for making cakes, for example, brownies or lemon cake. But I just feel that it’s a shame to miss out the process when you are crafting a cake. So enjoyable and relaxing!

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